Bread. Starch. All that stuff that people nowadays are avoiding. For me, it's a staple food. And it's available everywhere. Yet so often, the breads in the grocery stores are packed with stuff that we have never even heard of and then end up sitting on shelves for who knows how long. Then, the consumer takes that bread home, slathers it in stuff to make it taste good, and eats it.
Well, for starters, the bread should taste good. By itself. Alone. With no accompaniments. And then, topped with a really good jam, salted butter, or cured meat, that bread is taken to a whole new level. Yes, that is what bread should taste like!
That is why I try to make my own bread. I would say I make a loaf every week. And it has just 4 ingredients. Good flour (whole wheat, white, rye, multigrain or a mix), yeast, salt and water. That's it.
But lately I have found myself gravitating towards flat breads. I like them because they are easy to eat during the week. They serve as a vessel for a whole variety of things, such as left over chicken and alfalfa sprouts, ground pork with barbeque sauce, veggies and cream cheese. You name it, it can be wrapped and eaten in a flat bread.
So, I decided to try to make my own. After all, $3 for 6 tortillas doesn't go far. Plus, they are once again packed with so many unnecessary ingredients that I am sure they cannot be that healthy.
Yes, it did take a little more labor than making a loaf of bread, however, there was no rising time. And the result was fantastic. I let them cool, put them in a ziplock bag, and left them in the fridge for a week of tortilla pleasure!
In a large bowl, mix together all dry ingredients.